100% Rye Malt

[Kill-Devil]

Anyone done a 100% malted rye mash?

Just racked mine today and its incredibly thick and gooey. The SG is now about 1.010 and continuing to fall. Smells and tastes sour, but good, if you know what I mean

Is it supposed to be this thick?

--KD

[Dnderhead]

don't know what you did, so we cant tell ya.

[Kill-Devil]

I did a standard malt mash (153F 2hours). Just wondering if rye malt = thick and viscous?

thanks
KD

[Dnderhead]

rye flakes git thick like oat meal , never tryed all rye malt. like oats I believe it is high in fiber and that makes it thick.

[Tater]

Ive done rye malt mashes .Keep mine to 1 1/3-1 1/2 lbs grain to gallon of water What was your ratio of grain to water?

[Barney Fife]

Where did you buy malted Rye, or did you malt it yourself? If a home malt, what method?

Rye's coming up quickly on my to-do list...

[Dnderhead]

just did a little research, maybe help us all, rye,oats needs a "beta glucanase" rest at 98-113f a ph of 4.5-5 ( over 113 will deactivate)

I found it in beer brewing, but not used much as it reduces the head. used in some countries (maybe Russia?) where they use a lot of oats,rye


never to old to learn

[noobsauce]

just did a little research, maybe help us all, rye,oats needs a "beta glucanase" rest at 98-113f a ph of 4.5-5 ( over 113 will deactivate)

I found it in beer brewing, but not used much as it reduces the head. used in some countries (maybe Russia?) where they use a lot of oats,rye


never to old to learn

So are you saying that if a person did an all rye malt mash then they shouldnt go over that temp? Im askin' because i have a 25kg sack of rye malt coming soon and hadnt thought of that. Hard to cook something to release starches if cooking will kill the enzymes.

[Dnderhead]

They don't tell much but, what I gather is---- bring up to 100- 113f (38-45c) hold it there for a wile (did not say how long)1/2 -1 hour?
this is supposed to convert the "goo" .

then mash at 150f (66c) to finish converting. ( some beer brewers do this, called a step mash but we want to do for a extended time)
this mite take some experimenting but I thank it is a start in the right direction.

[rubber duck]

A beta gulcan rest is benifitial in lowering the viscosity of your wort when useing unmalted or under modifide grain.

I use a combination beta glucanase/protein rest at 116f for 30 min. (this may lower the ph of your wort a little), then I bring the temp up to 148f give or take.

If all your trying to do is lower the viscosity of the wort a simple beta gutcan rest at 105-110f for 15 min. will work just fine.

I like to do a protiein rest on my mashes also this takes place at a temp of 113-122f. Beer brewers do this to aid in the clairity of there beer but for a distiller the andvantage of a protein rest is that it activates proteolyic enzymes. This step makes more nutrients for the yeast and it seems to help the conversion happen faster.

So i do both steps at once. A temp of 116f is a good medium.

[Kill-Devil]

Ive done rye malt mashes .Keep mine to 1 1/3-1 1/2 lbs grain to gallon of water What was your ratio of grain to water?

Maybe next time I'll lower the malt:water ratio it and see if that helps.
I did:
20lbs rye malt (Briess, this kind - http://morebeer.com/view_product/17197/ ... 50_lb_Sack )
10 gallons water

I heated the water to 165, then added about 10lbs malt with some Alpha amylase. This dropped the temp into the 150s. Then I added the rest of the malt, stirred and let sit.
Added some Gluco Amylase when the temp dropped below 140. Let rest overnight and then added some cool water and pitched Ale yeast. There was an abundance of enzymes! I have used similar tek successfully with many other grains (malted and unmalted).

I'll say that despite the thickness, it smells really awesome (alot like rye bread, actually). Will try experimenting with the teks you all mentioned.

thanks!
KD

[Kill-Devil]

Just got a response from a local distiller who makes rye whiskey and he said to lower the grain/water ratio.
I think the other mistake I made was in adding the malt at malting temp, rather than heating it up through the beta-glucan and protein rest temperatures.
Wow - got a lot to learn and practice!

thanks,
KD

[rad14701]

Just got a response from a local distillery (-----) that makes rye whiskey and they said to lower the grain/water ratio.<<<SNIP>>>
KD

And are you worried at all about a trace-back or were you careful about that...??? Just curious... Almost seems like they were all too eager to divulge what may be proprietary recipe information... Gotta make one wonder... Would you be giving information to the public so they could attempt to illegally re-engineer your product...??? I'm just sayin...

[rubber duck]

I get what your saying rad, we do need to be carfull but the folks over at ------ seem to be ok. Nevertheless better safe then sorry.

[Kill-Devil]

Just got a response from a local distillery (-----) that makes rye whiskey and they said to lower the grain/water ratio.<<<SNIP>>>
KD

And are you worried at all about a trace-back or were you careful about that...??? Just curious... Almost seems like they were all too eager to divulge what may be proprietary recipe information... Gotta make one wonder... Would you be giving information to the public so they could attempt to illegally re-engineer your product...??? I'm just sayin...

Hear ya, Rad. Actually ----- at ----- was kind enough to give me some basic advice on mashing Rye. I wouldn;t go so far as to say he gave away anything proprietary. Actually all he said was to keep it thin by adding more water, just what Tater pointed out too. I was pleasantly surprised to get any advice from a professional of his stature.